摘要
通过观测多种液态和固态食品物料的温度和电导率的关系,发现当温度降至食品物料冰点时,电导率就急剧下降。本试验测定出王老吉凉茶、可口可乐、玉米浓浆的冰点分别为-1.8,-2.0,-2.2℃;新鲜罗非鱼片、南美白对虾、黄冠梨的冰点分别为-1.3,-1.5,-1.2℃。
According to investigate the changes between temperatures and conductivities of different liquid and solid foods.It was found that when temperature decreased to the freezing point of foods,the conductivities were sharply dropped.According to this method,the freezing points of Wong Lo Kat Herbal Tea,Coca-Cola and Corn thick liquid were determined,they were-1.8 ℃,-2 ℃,-2.2 ℃ respectively.The freezing points of Tilapia,Penaeus Vannamei Boone and Crested pear were also investigated,they were-1.3 ℃,-1.5 ℃,-1.2 ℃.
出处
《食品与机械》
CSCD
北大核心
2012年第2期66-68,146,共4页
Food and Machinery
基金
海南省09年度重点科技项目(编号:090110)
海南大学09年度重点科技项目(编号:hd09xm34)
关键词
电导率
冰点
固态食品
conductivity
freezing point
solid food
